brownie cookie

- Categories : Gluten free , Lactose free


  • 150 g dark chocolate
  • 30 g cocoa powder
  • 70 g lactose free unsalted butter 
  • 100 g white sugar
  • 50 g coconut sugar
  • 2 eggs
  • ¼ tsp salt

Serves: about 15 cookies

For: gluten free, lactose free


  1. Preheat the oven to 180ºC.
  2. Melt the chocolate and butter together and set aside to cool.
  3. Whisk the white sugar and eggs together until pale, very fluffy and about tripled in volume.
  4. Add the coconut sugar and whisk again.
  5. Pour the warm chocolate mixture into the egg mixture, and whisk until combined.
  6. Add in the cocoa powder and salt, and whisk until you get a smooth, glossy batter.
  7. Put the batter in the fridge for 10 minutes, until it thickens a little but still fairly loose, like a brownie batter.
  8. Portion out the cookies on the baking sheets. Make sure to leave enough space between them as they will spread out slightly during baking.
  9. Bake for 9-10 minutes until slightly puffed up.
  10. Allow to cool on the baking sheet for at least 10 minutes before transferring them onto a wire rack to cool completely to room temperature.

Watch the video here

Tips: when you take the cookies out of the oven, while they’re still hot, you can use a round cookie cutter to scoot the cookies into a more regular round shape.

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